Kabooli (Rajasthani biriyani)

This is the probably my first recipe with this huge list of ingredients and a lengthy process..But the taste of this dish is out of the world..

Ingredients

List 1

2 cups rice
Salt to taste
Small piece of cinnamon
1 bay leaf
1/2 tsp turmeric powder
1/2 tsp lemon juice
2 tsp oil

List 2 (for gatta)

1 cup gram flour
Salt to taste
2 tsp beaten curd
1/4 tsp thymol seeds/ajwain
1/2 tsp cumin seeds powder
1 tsp red chilli powder
1/2 tsp turmeric powder
Bit of asafoetida
1 tbsp oil

List 3- Masala paste (grind)

2 green chillies
Small piece of ginger
1 tsp coriander seeds
2 tbsp mint leaves

List 4 (Mix and keep ready)

1/2 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp cumin seeds-coriander seeds powder
1 tsp garam masala powder
Bit of sugar
Bit of salt
1 cup thick beaten curd

List 5 (for garnishing)

2 bread slices cut into pcs and fried
2 small potatoes-chopped and fried
2 onions chopped lengthwise and fried till brown
Roasted cashews and raisins
Chopped coriander leaves

List 6 (for tempering)

1/2 tsp white sesame seeds
Bit of asafoetida
1 tsp mustard seeds
1 tsp oil

List 7 (others)

2 tsp oil
1/2 cup cooked peas

Soak rice for 10 minutes and cook with the rest of the ingredients in List 1 and 4 cups of water. Spread on a plate to cool and seperate using a fork.

Mix the ingredients of gatta and make a dough of it. Make balls and roll it into chapati. Roll it tightly and stick the end with a drop of water. Repeat for rest of the dough and cook these rolls in boiling water for 10 minutes. Drain water, cool and cut into 1 inch pieces. Fry them in oil and keep aside.

Heat 2 tsp oil, add the masala paste and cook till oil seperates. Add the masala curd and cook till thick. Now add the fried gatta, potato cubes, bread slices and cooked peas. Divide into two portions

Add fried onions, cashews and raisins to the rice and divide it into three portions.

Temper mustard seeds, asafoetida and sesame seeds and put it in a round thick kadai. Spread one portion of the rice, then one layer of the masala, again rice, masala paste and finally the last layer of rice. Sprinkle a little milk and cook on low flame for 5-10 minutes.

Invert on a tray and garnish with chopped coriander leaves. Serve with curd, pickle and papad.
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